植物源活性物质抗菌构效关系、抗菌机理及在食品中的应用研究进展  

Researchprogress on antibacterial structure-activity relationship,antibacterial mechanism and application in food of plant-derived active substances

作　　者：杨明晨 胡锋 符姜燕 傅亮[1] 陈永生[1] YANG Mingchen;HU Feng;FU Jiangyan;FU Liang;CHEN Yongsheng(Department of Food Science and Engineering,Jinan University,Guangzhou 510000,China;Guangdong Chubang Food Co.,Ltd.,Yangjiang 529800,China)

机构地区：[1]暨南大学食品科学与工程系,广东广州510000 [2]广东厨邦食品有限公司,广东阳江529800

出　　处：《食品与发酵工业》2024年第18期367-374,共8页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金资助项目(21622412);阳西县级科技项目(21011)。

摘　　要：植物中抗菌成分种类众多,其分子结构的多样性造成了其丰富的抗菌机理。植物中抗菌成分包含多糖、多酚、生物碱、萜类等,具有较低的耐药性、较强的抗菌性和广泛的抗菌谱,其主要抗菌机理包括破坏细胞结构、调控基因表达、抑制细菌代谢活动、改变细胞膜电位等。该文对国内外植物源抗菌物质进行梳理,综述了植物源抗菌物质的种类、构效关系、抗菌机理、在食品中的应用等的研究进展,旨在为天然抗菌物质在食品、医疗、化工中的应用提供理论依据及研究思路。Plants possesses a wide array of natural antibacterial components with complex and diverse molecular structures that enable multifaceted antibacterial mechanism.Among which,they are categorized by type and include polysaccharides,polyphenols,alkaloids,terpenoids and others.Investigations of these plant-derived antibacterial compounds have become paramount in biomedical sciences due to their unique characteristics such as low drug resistances,potent antibacterial activities and broad-spectrum efficacies.Their primary antibacterial mechanism involves disrupting bacterial cell structures,regulating gene expressions,inhibiting metabolic activities,modulating cell membrane potentials and more.This review provided comprehensive overviews of natural antibacterial substances found from both domestic and international plants.Analysis was also conducted on their classifications,structure-activity relationships,antibacterial mechanisms and potential applications in medicine,food and chemical industries.The goal of this review is to provide robust theoretical foundations and innovative insights to practically implement natural antibacterial substances for advancing biomedicine and pharmaceuticals.

关 键 词：植物源活性物质 抗菌活性 构效关系 作用机理 食品应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]